POTATO SOUP.

2 lbs. of potatoes, 1/2 a stick of celery or the outer stalks of a
head of celery, saving the heart for table use, 1 large Spanish onion,
1 pint of milk, 1 oz. of butter, a heaped-up tablespoonful of finely
chopped Parsley, and pepper and salt to taste. Peel, wash, and cut in
pieces the potatoes, peel and chop roughly the onion, prepare and cut
in small pieces the celery. Cook the vegetables in 8 pints of water
until they are quite soft. Rub them through a sieve, return the fluid
mixture to the saucepan; add the milk, butter, and seasoning, and boil
the soup up again; if too thick, add more water. Mix the parsley in
the soup just before serving.

BREAD AND CHEESE SAVOURY.

1/2 lb. of Allinson bread, 3 oz. of grated cheese, 1 pint of milk, 3
eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut
the bread into slices and butter them; arrange in layers in a
pie-dish, spreading some cheese between the layers, and dusting with
pepper, salt, and a little nutmeg. Finish with a good sprinkling of
cheese. Whip up the eggs, mix them with the milk, and pour the mixture
over the bread and cheese in the pie-dish. Pour the custard back into
the basin, and repeat the pouring over the contents of the pie-dish.
If this is done two or three times, the top slices of bread and butter
get soaked, and then bake better. This should also be done when a
bread and butter pudding is made. Bake the savoury until brown, which
it will be in about 3/4 of an hour.

ORANGE MOULD.

The juice of 7 oranges and of 1 lemon, 6 oz. of sugar, 4 eggs, and 4
oz. of Allinson cornflour. Add enough water to the fruit juices to
make 1 quart of liquid; put 1-1/2 pints of this over the fire with the
sugar. With the rest smooth the cornflour and mix with it the eggs
well beaten. When the liquid in the saucepan is near the boil, stir
into it the mixture of egg and cornflour. Keep stirring the mixture
over a gentle fire until it has cooked 5 minutes. Turn it into a
wetted mould and allow to get cold, then turn out and serve.

A WEEK'S MENU

Nutritive Value and Chemical Composition of Various Fruits, Nuts,
Grains, and Vegetables.

(Analysis of the _edible portion_.)

PROFESSOR ATWATER'S ANALYSIS.

Proteid Calories
per cent. in one lb.
FRUIT--FRESH.

Apples .4 290
Apricots 1.1 270
Bananas